Coat the patties in the flour mixture and fry them, reducing the heat to medium-low. Cook the potato cakes for 15 to 20 minutes before turning them over to cook the other side for 15 additional minutes, then serve hot./p>

To make Taste of Home's potato cakes, rinse 3 cups of frozen shredded potatoes in cold water until they are thawed. Next, drain the potatoes and add them to a bowl. Add 2 tablespoons of flour, 2 lightly beaten eggs, 3 tablespoons of melted butter, 1 1/2 teaspoons of water and 1/2 teaspoon of salt, mixing well. Then, heat 1 tablespoon of canola oil in a skillet over medium heat and fry the potato cakes by pouring 1/3 cupfuls of the batter into the pan. Fry them until golden brown on both sides and drain on paper towels before serving.